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1
Soft Almond Sponge
In a stand mixer, beat the almond flour, confectioner’s sugar, starch, almond paste, egg whites and yolks. Melt the butter.
At the same time, beat the egg whites with the sugar until stiff. Add the melted butter to the first mixture, then gently fold in the beaten egg whites using the spatula.
On a baking pan covered with a silicone mat, bake at 355°F (180°C) for 2 minutes. Cut to the desired size. Set aside for assembly.
Almond flour | 166g |
Confectioner's sugar | 166g |
Starch | 22g |
Almond paste | 45g |
Egg whites | 120g |
Egg yolks | 30g |
Egg whites | 112g |
Sugar | 67g |
Melted butter | 130g |
1
Soft Almond Sponge
In a stand mixer, beat the almond flour, confectioner’s sugar, starch, almond paste, egg whites and yolks. Melt the butter.
At the same time, beat the egg whites with the sugar until stiff. Add the melted butter to the first mixture, then gently fold in the beaten egg whites using the spatula.
On a baking pan covered with a silicone mat, bake at 355°F (180°C) for 2 minutes. Cut to the desired size. Set aside for assembly.
Almond flour | 166g |
Confectioner's sugar | 166g |
Starch | 22g |
Almond paste | 45g |
Egg whites | 120g |
Egg yolks | 30g |
Egg whites | 112g |
Sugar | 67g |
Melted butter | 130g |
2
Streusel
Mix all the ingredients without blending.
Spread onto a baking pan.
Bake at 300°F (150°C) for 20 minutes.
Butter | 120g |
Brown sugar | 120g |
Almond flour | 120g |
Fleur de sel | 1g |
Strong flour | 105g |
2
Streusel
Mix all the ingredients without blending.
Spread onto a baking pan.
Bake at 300°F (150°C) for 20 minutes.
Butter | 120g |
Brown sugar | 120g |
Almond flour | 120g |
Fleur de sel | 1g |
Strong flour | 105g |
3
Shortbread with a Streusel Base
In the bowl of a mixer, use the paddle attachment to crush 330g of streusel, then add the crispy wafer pieces followed by the melted chocolate. Spread into a 16cm round mold. Set aside for the assembly.
Streusel | 330g |
Crispy wafer pieces | 60g |
Dark chocolate couverture | 60g |
3
Shortbread with a Streusel Base
In the bowl of a mixer, use the paddle attachment to crush 330g of streusel, then add the crispy wafer pieces followed by the melted chocolate. Spread into a 16cm round mold. Set aside for the assembly.
Streusel | 330g |
Crispy wafer pieces | 60g |
Dark chocolate couverture | 60g |
4
Mandarin Marmalade
In a saucepan, heat the mandarin puree with the glucose and half the sugar. At 105°F (40°C) add the pectin along with the remaining sugar. Bring to a boil. Add the lemon puree at the end of cooking process. Pour the marmalade directly onto the sponge.
CARAMAN mandarin puree | 500g |
Sugar | 50g |
Glucose syrup | 75g |
Pectin NH | 10g |
CARAMAN lemon puree | 40g |
4
Mandarin Marmalade
In a saucepan, heat the mandarin puree with the glucose and half the sugar. At 105°F (40°C) add the pectin along with the remaining sugar. Bring to a boil. Add the lemon puree at the end of cooking process. Pour the marmalade directly onto the sponge.
CARAMAN mandarin puree | 500g |
Sugar | 50g |
Glucose syrup | 75g |
Pectin NH | 10g |
CARAMAN lemon puree | 40g |
5
Vanilla Whipped Ganache
In a saucepan, heat the cream with the split vanilla beans. Leave to infuse for 30 minutes. Remove the vanilla beans, reheat the cream and add the bloomed gelatin. Pour the hot cream over the chocolate in three stages, stirring them together to create an emulsion. Cover the surface with plastic wrap. Leave to set for 12 hours at 40°F (4°C).
Whipping cream | 550g |
Madagascar Vanilla bean | 1.5 beans |
Powdered vanilla | 7g |
White chocolate | 120g |
Gelatin 200 bloom | 5g |
Water for gelatin | 30g |
5
Vanilla Whipped Ganache
In a saucepan, heat the cream with the split vanilla beans. Leave to infuse for 30 minutes. Remove the vanilla beans, reheat the cream and add the bloomed gelatin. Pour the hot cream over the chocolate in three stages, stirring them together to create an emulsion. Cover the surface with plastic wrap. Leave to set for 12 hours at 40°F (4°C).
Whipping cream | 550g |
Madagascar Vanilla bean | 1.5 beans |
Powdered vanilla | 7g |
White chocolate | 120g |
Gelatin 200 bloom | 5g |
Water for gelatin | 30g |
6
Mandarin Glaze
Bloom the gelatin with 43g of mandarin puree. Heat the water and puree to 105°F (40°C), then add the glucose, sugar and pectin. Bring to a boil, then add the neutral glaze and bring to a boil again. Remove from the heat and add the bloomed gelatin. Keep refrigerated and reheat to 95°F (35°C) for use.
CARAMAN mandarin puree | 166g |
Water | 286g |
Glucose | 71g |
Sugar | 71g |
Pectin NH | 7.1g |
Neutral glaze | 1000g |
Gelatin powder 200 bloom | 5.7g |
CARAMAN mandarin puree | 43g |
6
Mandarin Glaze
Bloom the gelatin with 43g of mandarin puree. Heat the water and puree to 105°F (40°C), then add the glucose, sugar and pectin. Bring to a boil, then add the neutral glaze and bring to a boil again. Remove from the heat and add the bloomed gelatin. Keep refrigerated and reheat to 95°F (35°C) for use.
CARAMAN mandarin puree | 166g |
Water | 286g |
Glucose | 71g |
Sugar | 71g |
Pectin NH | 7.1g |
Neutral glaze | 1000g |
Gelatin powder 200 bloom | 5.7g |
CARAMAN mandarin puree | 43g |
Assembly and finishing
Line a 20cm diameter round mold with acetate. Whip the vanilla ganache. Place the ganache in the center and on the edges of the round mold. Place the frozen mandarin insert on top and cover with chantilly cream. Place the crunchy topping in a straight, centered position. Freeze.
Prepare the glaze: Heat your glaze to 95°F (35°C), place your dessert on a wire rack and cover its entire surface with the glaze. Finish by decorating the dessert with a few segments of mandarin.
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French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
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Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
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